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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

5698k

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5698k last won the day on March 2

5698k had the most liked content!

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About 5698k

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core_pfieldgroups_99

  • Location
    New Orleans

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  1. Wew!!! What a first day! It wouldn’t stop!

    This is one of the best inaugural cook posts I’ve seen! Congrats, and keep them coming! Sent from my iPhone using Tapatalk
  2. I’m here now and I’m never leaving!

    Looks like you’re ready to go! Just an FYI, the burn in isn’t necessary before any cooks below roughly 350°, you can cook as much as you like. By all means though, do the burn in when you’re ready. Sent from my iPad using Tapatalk
  3. Big Bad 32 arrived at shipping terminal!

    Just an observation, that bge looks about the same size as a 16” kk. Sent from my iPad using Tapatalk
  4. 23 or 21

    I’ve done pizza on my 23 no issues. I think the real difference is to hi cap, or not to hi cap. The 23 is the original flagship of the KK fleet, and I personally think it’s the best looking of the bunch. Regardless, they both are incredible grills, you can’t go wrong either way. Or get both. Sent from my iPad using Tapatalk
  5. Greetings from KK and her new KK

    Well, the instant you didn’t poo poo the idea, I knew you were done. I just didn’t want to apply any pressure at all, I knew the grill would do all that work. Dennis has a great thing going, he lets the product sell itself, which it does easily. Sent from my iPhone using Tapatalk
  6. Greetings from KK and her new KK

    Well, it’s about time! Sent from my iPad using Tapatalk
  7. What? No new cooker? Sent from my iPad using Tapatalk
  8. Gas burner attachment

    I bought my grill in 2012, and Dennis as much as talked me out of it. Subsequently, he’s even started casting grills without the gas port, plus selling an adapter to mechanically seal the ports that are there. So, I recommend not getting it, I’ve never seen a use for it, plus it’s not very popular. Sent from my iPad using Tapatalk
  9. That’s great! I was out there Saturday, weather was great. Congrats on the accolades! Sent from my iPad using Tapatalk
  10. New 21" Supreme

    It’s good to see you keep yourself properly hydrated while taking on these heavy duty tasks. Beautiful cooks! Sent from my iPad using Tapatalk
  11. New 21" Supreme

    Tony and Mac are giving you excellent advice. I would at least put a piece of foil on the lower grate, or a drip pan would work. The stone, nor water is necessary. If you have a rib rack, use that on the main grate, if you want to put some on the upper that’s fine. Anywhere between 225°-275° is fine, 250° is roughly 4 hrs, so adjust from there. Cook time won’t be affected by the number of slabs, the temp, once stabilized won’t be significantly different between grates. Sent from my iPad using Tapatalk
  12. BB32 First Cooks

    Nothing like diving right in!! Sent from my iPhone using Tapatalk
  13. 32oz dry age ribeye

    Ya might consider sous vide. They’re not terribly expensive, and it’ll solve that problem. Sent from my iPhone using Tapatalk
  14. 32oz dry age ribeye

    Are you familiar with reverse sear? Sent from my iPad using Tapatalk
  15. BB32 Coming to Alabama

    Well, you won’t have to deal with any more design flaws, because the KK is the design that every other grill wishes it could be. Congrats, pics on delivery are required. Sent from my iPad using Tapatalk
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